Sausages served with mashed potates and carrots&onion sauce

If you’re craving comfort food that feels like a warm hug (but takes way less emotional effort), this recipe is your new best friend. Imagine juicy sausages nestled near a cloud of creamy mashed potatoes, drizzled with a surprisingly delicious carrot-and-onion sauce. Yes, vegetables do taste this good. Add a side of steamed green beans to make yourself feel like you made a nutritious choice, and boom: dinner perfection.

It’s easy, it’s cozy, and it’s the kind of meal that makes you want to put on stretchy pants and announce, “I’m never eating anything fancy again.” A simple, tasty classic, with a little personality.

Ingredients: (for 2 portions)

• 4 fresh sausages (whichever you like or have on hand: chicken, pork, beef, mixed, etc.)
• 1 yellow onion
• 2 cloves of garlic
• 1 large carrot
• 50 g grated cheese
• 1 tablespoon curry powder
• 1 cube of butter
• 200 g green beans
• 400 g potatoes
• fried onions for garnish
• salt and pepper
• 1 stock cube
• 250 ml hot water
• one tablespoon mustard
• 2 tablespoons flour
• 20 ml milk

Preparation:

Peel the potatoes and cut them into even cubes. Trim the ends off the green beans and rinse them thoroughly. Peel the carrot, slice it in half lengthwise, then cut it into even slices. Peel the garlic and chop it finely. Peel the onion, cut it into quarters, and then slice it thinly.

Prepare the stock cube with the boiling water and leave it aside.

Put the potatoes in salted water and boil them until a fork slides into them easily.

Boil the green beans in salted water as well, cooking them until they’re done but still slightly crisp.

While the potatoes and beans are cooking, prepare the rest of the ingredients:
In a pan, melt the butter and add the sausages. Brown them for a few minutes until they get some color, then add the sliced carrot. Give everything a good stir, cover with a lid, and cook for about 8 minutes, stirring occasionally.

After about 8 minutes, remove the sausages from the pan and set them aside on a plate, keeping them covered.
To the carrots left in the pan, add the onion and garlic. Cook for 2–3 minutes, stirring constantly, then sprinkle in the curry powder. Mix well, then add the flour and stir again.
Pour in the stock you prepared earlier, add the spoonful of mustard, and give everything a good stir. Cover the pan and let the sauce cook for about 5–8 minutes, until it reduces and thickens nicely.

Once the potatoes are boiled, we add the milk, a bit of pepper, and the cube of butter, then mash everything together. Next, we add the cheese and mix well with a spatula. Adjust the salt to taste if needed.

Once the sauce is ready and the mashed potatoes are prepared, we can start plating everything. Divide the mash evenly between the two plates. Spoon a generous amount of the onion-and-carrot sauce on top. Add the sausages to each plate, then split the green beans between the two portions. Scatter the caramelized onions over all the ingredients, and serve with extra onion–carrot sauce on the side so everyone can add more if they like.

If you try the recipe, let me know how you liked it! 

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